Tennessee Peach Pudding Recipe

Introduction

Tennessee Pudding is a warm, comforting dessert that combines tender peaches with a sweet, spicy batter and a rich caramel-like topping. Perfect for showcasing fresh or frozen peaches, this pudding is a nostalgic treat that’s easy to make and sure to please any crowd.

Ingredients

• 5 cups peaches, peeled and diced (fresh or frozen)
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup whole milk
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg
• ¾ cup brown sugar
• ¾ cup sugar
• 3 tablespoons unsalted butter
• 3 cups water
• ½ teaspoon nutmeg
• Ice cream, whipped cream, or Cool Whip (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Step 2: In a large saucepan over medium heat, whisk together the brown sugar, sugar, and nutmeg. Add the butter and water, then bring the mixture to a boil, stirring until the sugar has completely dissolved. Remove from heat and set aside.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until combined. Add the milk and vanilla extract, whisking until the batter is smooth. Gently fold in the diced peaches.
4. Step 4: Pour the peach filling into the prepared baking dish. Carefully pour the hot topping mixture evenly over the batter and peaches.
5. Step 5: Bake in the preheated oven for 50 to 55 minutes. If the top begins to brown too quickly, cover loosely with aluminum foil. The pudding is done when it’s cooked through and the topping has created a syrupy crust.
6. Step 6: Remove from the oven and let the pudding cool for about 15 minutes before serving. Garnish with ice cream, whipped cream, or Cool Whip if desired.

Tips & Variations

• For a deeper peach flavor, use fresh, ripe peaches during peach season. Frozen peaches work well but may release more liquid.
• Add a splash of bourbon or peach schnapps to the batter for an adult twist.
• Try swapping peaches for other stone fruits like nectarines or plums for a delicious variation.
• Use light brown sugar instead of dark for a milder caramel flavor in the topping.

Storage

Store leftover Tennessee Pudding covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm. The topping may soften after refrigeration but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh or frozen?

Yes, canned peaches can be used in a pinch. Drain them well to prevent excess liquid from affecting the pudding’s texture.

Do I need to peel the peaches?

Peeling the peaches is recommended for a smoother texture, but if you prefer more rustic bites, you can leave the skins on. Just make sure to wash them well.

Tennessee Peach Pudding Recipe

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Tennessee Pudding is a traditional Southern dessert combining juicy peaches with a spiced cake-like batter and a rich, buttery sugary topping. This warm, comforting pudding is baked until golden and bubbly, delivering a perfect balance of sweet, cinnamon-spiced fruit and a tender, fluffy cake. Serve with ice cream, whipped cream, or Cool Whip for an indulgent finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Ingredients

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Filling:

• 5 cups peaches, peeled and diced, fresh or frozen
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup whole milk
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg

Topping:

• 3/4 cup brown sugar
• 3/4 cup sugar
• 3 tablespoons unsalted butter
• 3 cups water
• 1/2 teaspoon nutmeg
• Ice cream, whipped cream, or Cool Whip (optional, for garnish)

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. Make the Topping: In a large saucepan over medium heat, whisk together the brown sugar, sugar, and nutmeg. Add the butter and water, then bring the mixture to a boil, stirring regularly until the sugar completely dissolves. Remove from heat and set aside to cool slightly.
3. Prepare the Filling: In a large bowl, combine the flour, sugar, baking powder, sea salt, cinnamon, and nutmeg by whisking until evenly mixed. Whisk in the milk and vanilla extract to form a smooth batter, then gently fold in the diced peaches.
4. Assemble the Pudding: Pour the peach filling mixture into the greased baking dish. Carefully pour the hot sugary topping mixture evenly over the filling.
5. Bake: Place the baking dish in the preheated oven and bake for 50 to 55 minutes. Cover with aluminum foil if the topping browns too quickly, baking until the pudding is cooked through and bubbly.
6. Cool and Serve: Once baked, remove the dish from the oven and allow it to cool for 15 minutes. Serve warm, optionally topped with ice cream, whipped cream, or Cool Whip for a delicious finishing touch.

Notes

• You can use either fresh or frozen peaches—make sure to thaw and drain frozen peaches before using.
• If you prefer a less sweet topping, reduce the sugar in the topping mixture slightly.
• Covering with foil during baking helps prevent over-browning of the topping while ensuring the dish cooks evenly.
• This dessert is best enjoyed warm but can also be served at room temperature.
• Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.

Keywords: Tennessee Pudding, peach dessert, Southern dessert, baked pudding, fruit cobbler, peach cobbler, cinnamon dessert